Monday
EGGPLANT, ARTICHOKE & RICOTTA PASTA
SERVES 4 PREP 12 MINS COOK 5 MINS
• 500g packet fresh lasagne sheets, 2cm ribbons • 300g jar chargrilled eggplant, drained, oil reserved, sliced • 300g jar marinated artichokes, drained, oil reserved, quartered • ½ cup sun-dried tomatoes, chopped • 100g salami, thinly sliced • 1 cup basil leaves • ¼ cup lemon juice • 1 garlic clove, crushed • 100g ricotta, crumbled 1 In a large saucepan of boiling salted water, cook lasagne sheets 2-3 mins until tender. Drain. Return to pan.
2 Meanwhile, add eggplant, artichokes, tomatoes, salami and basil to pasta, tossing well. Season.
3 In a small bowl, combine ¼ cup reserved oil, lemon juice and garlic. Toss into pasta. Serve topped with ricotta.
Tuesday
VEGETABLE & HAM TART…
